Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.0 |
E Replaces and is equivalent to SITHASC015A Prepare and produce Japanese raw fish (sashimi). Title simplified. Unit structure made consistent across all cooking units. Re-worked elements, Performance Criteria, Required Skills and Knowledge to better articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine. It requires the ability to select and prepare ingredients, using relevant equipment.
Application of the Unit
This unit applies to hospitality and catering organisations that offer Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Select ingredients. |
1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4 Evaluate freshness and quality of fish prior to preparation. |
2. Select, prepare and use equipment. |
2.1 Select knives and equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use knives and equipment safely and hygienically according to manufacturer instructions. |
3. Prepare fish and accompaniments. |
3.1 Maintain and kill live seafood in a humane manner and according to regulations. 3.2 Clean, gut and fillet fish and shellfish efficiently. 3.3 Prepare accompaniments according to recipe specifications. 3.4 Minimise waste and store reusable by-products. |
4. Present sashimi. |
4.1 Serve sashimi on tableware of appropriate shape, size and colour taking steps to retain freshness and quality. 4.2 Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements. 4.3 Visually evaluate dish and adjust presentation. 4.4 Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Food production requirements may include: |
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Freshness and quality may be indicated by: |
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Equipment may include: |
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Accompaniments may include: |
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To adjust presentation may involve: |
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Environmental conditions relates to appropriate: |
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Unit Sector(s)
Hospitality
Competency Field
Asian Cookery